Loaded Korean Instant Noodles — Quick Ramyeon Upgraded with Egg
Korean instant ramyeon upgraded with a soft-boiled egg, mozzarella, sliced mushroom, and a fresh chilli, finished in the broth pot with scallion and toasted sesame oil.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 4 large eggs. Remove stems from 120g shiitake mushrooms, thinly slice caps. Thinly slice 2 fresh red chillies and 4 spring onions. Shred 80g low-moisture mozzarella. Measure 1100ml cold water and have both ramyeon packet seasonings ready.
Boil
Bring a pot of water to a boil over high heat. Add 2 eggs, simmer 7 minutes until soft-boiled. Transfer to ice water, cool completely, then peel and halve. Set aside.
Build
Bring 1100ml water to a boil in a large heavy pot over high heat. Stir in both ramyeon seasoning packets and sliced shiitake, simmer 90 seconds on medium-high until broth turns aromatic and fragrant.
Simmer
Add both noodle blocks, simmer 3 minutes on medium, breaking apart with chopsticks halfway through, until just tender. Crack the remaining 2 eggs into the broth, scatter mozzarella and chilli around, simmer 60 seconds without stirring until the eggs set and cheese melts.
Finish
Drizzle 10ml toasted sesame oil over the surface. Scatter spring onions and 0.5 tsp black pepper. Top with halved soft-boiled eggs and 10g toasted sesame seeds.
Plate
Slide the pot to the table and serve directly from the pot, ensuring each spoonful captures broth, noodles, eggs, and toppings together.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.